Description
A moist, rich chocolate cake made with shredded zucchini and topped with luscious chocolate buttercream. You’d never guess it’s packed with vegetables.
Ingredients
Chocolate Zucchini Cake:
2 cups (250g) all-purpose flour
3/4 cup (62g) unsweetened cocoa powder
2 tsp baking soda
1/2 tsp baking powder
1 tsp espresso powder (optional)
1/2 tsp salt
1 cup (240ml) canola or vegetable oil
1 cup (200g) granulated sugar
3/4 cup (150g) packed brown sugar
4 large eggs, at room temperature
1/3 cup (80g) sour cream or plain yogurt
2 tsp pure vanilla extract
3 cups (360g) shredded zucchini, lightly blotted
1 cup (180g) semi-sweet chocolate chips
Chocolate Buttercream:
1 1/4 cups (282g) unsalted butter, softened
3 1/2 cups (420g) confectioners’ sugar
3/4 cup (62g) unsweetened cocoa powder
3–5 tbsp (45–75ml) heavy cream or milk
1/4 tsp salt
1 tsp pure vanilla extract
Optional: chocolate chips or sprinkles for garnish
Instructions
1. Preheat oven to 350°F (177°C). Grease and line two 9-inch cake pans with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt.
3. In a separate large bowl, beat oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla until combined.
4. Stir in the shredded zucchini.
5. Gradually add the dry ingredients to the wet, mixing until fully combined.
6. Fold in the chocolate chips.
7. Divide the batter evenly into prepared pans. Bake for 28–32 minutes.
8. Cool cakes in pans for 1 hour, then remove and allow to cool completely.
9. Make the buttercream: beat softened butter until creamy. Add sugar, cocoa, cream, salt, and vanilla.
10. Adjust texture by adding more sugar or cream if needed.
11. Level cake layers. Frost the first layer, then top with second and cover with remaining frosting.
12. Decorate with optional chocolate chips or sprinkles. Slice and serve.
Notes
Lightly blot zucchini with a paper towel to avoid soggy batter.
Cake can be stored at room temperature for 2 days, or refrigerated for 5 days.
Unfrosted cake layers can be frozen for up to 2 months.
Cupcake version: yields 24–30 cupcakes, bake for 18–22 minutes.
Sheet cake version: bake in a 9×13 inch pan for around 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 36g
- Sodium: 260mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg